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Ingredients

  • 4 portions of tuna steak cut about 2 - 2.5 cm thick, weighing around 175 - 200g (6-7oz) each
  • A little extra virgin olive oil
  • Salt and pepper
  • Lemon wedges, to serve

For the sauce:

  • tsp coriander seeds, lightly crushed
  • ½ tsp black peppercorns, lightly crushed
  • 75ml (2 ½ fl oz) extra virgin olive oil
  • 2 teaspoons good red wine vinegar or sherry vinegar
  • 2 tomatoes, skinned, deseeded, and finely diced

For the gremolata

  • 2 tablespoons chopped parsley
  • Grated zest of 1 lemon
  • 1 garlic clove, chopped

Method

  • STEP 1
    1. Begin by seasoning the tuna steaks with salt and pepper. Set aside. To make the sauce, put the coriander seeds and peppercorns into a small heavy-based saucepan set over a moderate heat and dry fry until they give off a tantalizing aroma. Now reduce the heat and the olive oil. Heat for a few seconds, then stir in the vinegar. Draw off the heat and set aside while you prepare the rest of the dish.
  • STEP 2
    2. Mix the ingredients for the gremolata on a board and chop them together until they are very finely chopped. Put into a small bowl, cover and set aside until needed.
  • STEP 3
    3. To griddle the steaks, put a griddle pan over a high heat and leave for about 4 minutes. Brush the tuna steaks lightly with olive oil and lay them on the griddle pan. Cook for 1 ½ - 2 minutes on each side
  • STEP 4
    4. As they cook, stir the tomato dice into the sauce vierge and warm through if you wish (but do not let it boil). Lay the tuna on plates, spoon a little of the sauce vierge around and over them, then sprinkle with gremolata and serve with wedges of lemon.
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